Polpetone Frito and Recheado

Preparation Method

1. Mix the ground beef with the breadcrumbs, eggs and Parmesan cheese.

2. Season the meat with salt, nutmeg and parsley.

3. Divide the meat into 150g portions.

4. Stuff each portion with 30g of mozzarella cheese and shape it into a hamburger.

5. The meat is cut into 150g portions.

6. Bread the polpettones with wheat flour, eggs and Panko flour.

7. Fry in Soya Soya Oil at 160°C until golden brown.

8. The polpettones are cooked in the Soya Soya Oil at 160°C until golden brown.

9. While frying the polpettones, brown the garlic in a pan with oil.

10. Add the peeled tomatoes and the water and let it boil for 15 minutes over low heat.

11. Add a few sprigs of basil and let it cook for a few minutes.

12. The tomatoes are peeled and the water is boiling.

13. Serve the polpettones with the sauce and basil leaves.

14. Serve the polpettones with the sauce and basil leaves.